Slow Cooker Macaroni and Cheese Recipe
Decadent slow cooker mac and cheese made with three different cheeses, perfectly cooked macaroni noodles and a crispy topping!
Servings: 10 servings
Calories: 405kcal
Equipment
Ingredients
- 2 ¼ cups dry elbow macaroni
- 1 cup cheddar cheese shredded
- 1 cup Gruyere cheese shredded
- 8 ounces American cheese thinly sliced and roughly chopped
- 1 ½ cups milk
- 12 ounces evaporated milk
- 1 ½ teaspoons Worcestershire sauce
- ¾ teaspoon dry mustard
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- ⅔ cup panko crumbs
Instructions
- Prepare inside of your slow cooker with a non stick spray coating all parts.
- Next add macaroni, all cheeses, and both milks to the slow cooker and stir together to combine. Once thoroughly mixed, turn on slow cooker and cook for 3 hours on high or 4 hours on low.
- When 25 minutes are left for cooking the macaroni, stir in the worcestershire sauce, dry mustard and salt and pepper and allow to completely cook.
- Finally add butter to a medium skillet on medium heat and allow to melt. Next add panko crumbs and cook to golden brown color. Sprinkle toasted crumbs over macaroni and cheese and serve.
Notes
How to Store & Reheat Crock Pot Mac and Cheese
Allow the mac and cheese to cool to room temp. This will keep it from sweating in your storage and making it soggy. Once it's cooled, transfer the mac and cheese to an airtight container. I personally like to store the breadcrumb topping separately from the cheesy pasta. If you know from jump that you will probably have leftovers, I suggest adding that topping just to the amount you will be serving. Store the rest so it stays crunchy. Reheat leftovers in the oven at 350°F (175°C). Place the mac and cheese in an oven-safe dish. If you've stored the breadcrumb topping separately, sprinkle it on top now. Cover with aluminum foil to prevent the top from burning and to help retain moisture. Cook for 15-20 minutes, or until heated through and the breadcrumb topping is crispy again. If the breadcrumb topping isn’t crispy, you can remove the foil and broil for an additional 1-2 minutes. Watch closely so you don't let it burn up! How long will crock pot mac and cheese last in the fridge? About 3 days. Can I freeze slow cooker mac and cheese? No, I don't recommend freezing this boos. Dairy often breaks when it's frozen so when you thaw it out again the cheese sauce can be a bit grainy instead of creamy. Also, the pasta will often thaw out with a much softer texture.Nutrition
Calories: 405kcal | Carbohydrates: 32g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 585mg | Potassium: 288mg | Fiber: 1g | Sugar: 7g | Vitamin A: 665IU | Vitamin C: 0.7mg | Calcium: 596mg | Iron: 1mg